Digitized by Kansas Correctional Industries

Photocopy of typescript. / Digitized by Kansas Correctional Industries

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A particulate medium thermal Processor was designed and fabricated to dry, roast, disinfest and de-germinate cereal grains. The components are: a particulate heater, medium and grain mixer, separation unit and aeration unit. Comparative tests showed that particulate medium heating was 5 times faster and 87% more efficient than convective heating. Although the drying efficiency was 95% higher in the convection system, the overall use of input energy was 28% higher in the Processor. / Drying of corn was investigated at 500kg/h. High moisture removal was achieved at initial moisture contents of 19% and 24% using salt at initial medium temperature of 250ºC. The highest moisture removal achieved was 6.17% (w.b.) with a corn flow rate of 500 kg/h, initial moisture content of 19%, initial medium temperature of 250°C, and a 60 s contact time. / Soybean was roasted in the Processor at 500 kg/h. Initial medium temperatures of 175, 200 and 250°C resulted in grain temperatures of 104, 107 and 127°C, respectively, for a contact time of 60 s. An average of 4.11% (w.b.) moisture reduction was achieved from commercially dried soybean at 6.8% initial moisture content. / A preliminary study showed grain temperatures over 67°C was sufficient to achieve 100% insect mortality of Sitophilus granarius for a 30 s exposure. These temperature and contact time data were used for evaluating the possibility of thermal disinfestation using the Processor. Tests on wheat processed at 1000 kg/h showed that grain temperatures rose to between 69.8°C and 72.9°C for exposure times of 60s. These results were achieved at thermal efficiencies of 43% and 49% respectively. Estimated cost of disinfestation using the machine was CAN$ 0.385/t. / Seed quality wheat was processed to determine parameters leading to total thermal de-germination. Tests were conducted at 40, 60, 80 and 100°C. Total de-germination of the wheat seed was found to occur at temperatures over 80°C for an exposure time of 60 s.

Rectangular bales of hay measuring 35 x 46 x 84 cm baled to a density ranging from 145 to 172,4 kg/m$ sp3$ were dried on a dryer which can contain 4 300 bales for a total weight of approximately 130 tons. A 1,2 meter fan activated by a 60 kw L.P. Gaz engine insured an air flow of 840 m$ sp3$/min at 625 Pa of static pressure. This research has clearly demonstrated that approximately 50% of the drying air flowed between the bales placed on the dryer. By increasing the flow of air, the drying rate of the bales of hay was also increased. The results obtained prove of the effect of both temperature and relative humidity of the air on drying capacity. Finally, the dryer was more efficient when ten (10) rows of bales were dried at one time rather than 5. It would be desirable to develop a mathematical model to produce a computer simulation of drying applied to bales of hay. Efficient strategies to improve drying procedures of densely baled hay could thus be developed.

The kinetics of moisture loss and solids gain during osmotic dehydration of blueberries under different conditions of temperature (37--60°C), concentration of the sucrose solution (47--70°Brix) and contact time between fruit and sucrose solution (0.5--5.5 h) were studied, and modeled based on Fick's law of unsteady state diffusion. The rates of moisture loss and solids gain were also related to temperature and sucrose concentration. / The second stage convective drying behavior of osmo-dehydrated blueberries was evaluated in a forced air cabinet dryer (temperature: 50°C, relative humidity: 14%, air velocity: 0.6 m/s) with a cross-flow tray arrangement. Osmotic dehydration pre-treatments included different combinations of temperature, sucrose concentration and contact time. Fick's second law of unsteady state diffusion was used to model the air drying kinetics. / The quality of two-stage osmo-convective dried blueberries with respect to color, texture and rehydration ratio was evaluated. The parameters analyzed for color were the total color difference (DeltaE) and, the (a/b) ratio as the indicator for the red-blue color. The texture analysis included evaluation of the hardness, chewiness and stickiness of the osmo-convective dried blueberries. (Abstract shortened by UMI.)

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Effects of microwave drying on the mechanical and optical properties of handsheets made from kraft and chemi-thermomechanical pulps were studied experimentally. The quality of paper dried in a microwave field of 2450 MHz is compared with that of paper dried by conventional method under standard conditions. Key physical properties measured include burst index, density, tear index, breaking length, zero-span tensile strength, double fold, STFI compressibility and optical properties include brightness, opacity and scattering coefficient. All properties were found to be either enhanced or at the same level as those obtained under standard conditions. Furthermore, it is suggested that microwave drying could replace the conventional drying method in the standard testing of pulp and paper samples for quality control purposes.

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Graduation date: 1940